roasted teriyaki mushrooms and broccolini soba noodles — Amy Lipsitz
I have a love-hate relationship with mushrooms. When cooked right I think they’re meaty and flavorful, but after eating too many of their soggy, slimy counterparts I put them in the ‘things I don’t cook or eat often’ category and left them there. Eating a heavily plant-based diet, I’m always looking
Before I teach you how to make white lasagna, I feel the need to come clean to you about something. My kitchen looks like the scene of a tragic farming accident. ~ Throughout this post, you just might get a glimpse of this... ~ ~ OR... this... ~ ~ OR... (cringe) this... ~ And, well,…
This clever egg bake takes its flavor and ingredient cues from classic Eggs Benedict—think English muffins, Canadian bacon, eggs, herbs and hollandaise. We simply cut out the fuss of making individual servings in favor of a crowd-friendly casserole format. It might just be the most impressive breakfast casserole ever—and it can even be made ahead!
Why should cucumbers have all the fun? Celery sticks make great, snappy, crunchy quick pickles. You can use these pickles in sandwiches, on charcuterie plates, in salads—and best of all, you can use them as the best Bloody Mary garnish *ever*. You can make these in whatever size you like. If you want to make dramatically long pickle sticks (to place in a Bloody Mary glass, for example), there are directions on how to do that below.